Chocolate crinkle cookies are one of the most delightful, fudgy treats! They have the perfect crinkle on top when baked and stay super chocolatey inside!
If you haven’t had a chocolate crinkle cookie, you’re missing out! These cookies are not only perfect for the holidays but all year! They’re a family favorite, seriously will not last more than a day in our house, and are very easy to make.
The texture on the outside of the cookie and then the chewy, soft center makes these one of our favorite cookies. We’re sharing our favorite recipe below and answering all your questions!
Chocolate Crinkle Cookie Ingredients
- Cocoa Powder
- Baking Powder
- Powdered Sugar
Supplies to Make Crinkle Cookies
- Cookie Sheet
- Parchment Paper
- Cookie Scooper
- Measuring Cups
What Makes a Cookie Crinkle?
A few factors make the cookie crinkle. They don’t have a lot of flour, but they do have many eggs so they cookie bakes but the outside bakes a little harder.
They’re also rolled in powdered sugar which amplifies the crinkle effect. Also if you chill the dough before baking!
They’ll stay tall, thick, and crinkle properly thanks to the thickness of the dough during baking.
What is a Chocolate Crinkle Cookie?
A chocolate crinkle cookie is a crinkle cookie with chocolate chips, fudge, or cocoa powder. It combines delicious, chocolate flavor with the crunchy and chewy texture of a crinkle cookie.
You can also make double or triple chocolate crinkle cookies by using more types of chocolate or by making dough with cocoa powder and chocolate chips.
Can You Freeze Crinkle Cookies?
Crinkle cookies freeze extremely well. The process is simple, as well. First, you should pick out an airtight, sealable container. For best results, lay the cookies in a single layer throughout the container.
If the surface area of one cookie comes into excessive contact with another, then they might cling to each other and break when you remove them. However, you can still stack crinkle cookies in the freezer by laying wax paper between the layers.
This way, you’ll be able to fit more cookies into the same space.
What Do Crinkle Cookies Taste Like?
Crinkle cookies can have many different tastes based on the recipe. There are flavors such as hazelnut, chocolate, walnut, and many more. What crinkle cookies all have in common is that the outside becomes crisp and crunchy while baking.
On the other hand, the inside takes on a delicate, chewy texture that serves as the perfect contrast to the exterior.
Is Confectioners Sugar the Same as Powdered Sugar?
If you’ve always thought that confectioners sugar and powdered sugar seem remarkably similar, there’s a good reason for that! They’re two different names for the same type of sugar.
How Do You Unfreeze Crinkle Cookies?
When you’re thawing out your frozen crinkle cookies, you should remove the cookies from the container and let them defrost at room temperature. This avoids condensation build-up.
Afterward, you can reheat them at a low temperature such as 250, but this is a matter of personal preference.
Varieties of Crinkle Cookies
You can adapt the heavenly texture of crinkle cookies to many different flavors and recipes. The potential to make different types of crinkle cookies has one limit: your creativity.
- Red Velevet
- White Chocolate
- Double Chocolate
- Nuts and Chocolate
More Cookie Recipes You’ll Love!
Crinkle cookies are an excellent treat for any occasion, from your favorite holiday to any old rainy day. Let us know if you make these incredible chocolate crinkle cookies by leaving a comment and review below!
Chocolate Crinkle Cookies
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/2 cups sugar
- 3/4 cup oil , canola oil, vegetable oil
- 1/2 tsp vanilla extract
- 4 large eggs
- 1 cup powder sugar
- Preheat the oven to 350 degrees.
- In a bowl combine flour, cocoa powder, baking powder and salt.
- With an electric mixer, beat the oil, vanilla, sugar, and eggs.
- Slowly mix in the flour, cocoa mixture into the beaten sugar mixture until combined.
- Cover the bowl and refrigerator for 2-4 hours until the dough firms up.
- Pour powdered sugar in a bowl and set off to the side.
- Using a cookie scooper, scoop 1" round balls and then roll them in the powdered sugar.
- Place the cookies 2" apart on a lined cookie sheet.
- Bake the cookies in batches for 13 minutes until the tops of the cookies have cracked.
- Let them cool and then move them to a cooling rack.